Cream together butter and sugars until light and fluffy. Mix in eggs, one at a time. Add peanut butter and mix until incorporated.

In a separate bowl, sift together flour, salt and baking powder. Add the dry ingredients 1 cup at a time to the butter mixture, scraping the bowl as needed. Stir in peanut brittle and bacon.

Roll dough into ½-inch balls and place on parchment-lined cookie sheets. Flatten each cookie with the palm of your hand to about 1 inch in diameter. Bake about 15 minutes, or until the edges begin to lightly brown. Remove to a cooling rack to cool completely. Store in an airtight container up to one week.

Makes about five to six dozen cookies.

But...I shouldn't be so quick to judge as I tasted amazing chocolate down in Sandy Eggo at the Fancy Food Trade Show. It was from Vosges (a Chicago Chocolatier) and was quite unusually delicious.... "Mo's Bacon Bar",

The treat, recently introduced, features crumbles of applewood smoked bacon and flecks of Alder wood smoked salt coated in 41-percent cacao milk chocolate. Think of a what a Nestle Crunch bar might be like if you substituted smoky crispy bacon bits for the puffed rice and gave it a nice little salty kick. - The Stew (A Chicago Tribune blog)

Unusual combinations of bacon with some some other unexpected ingredient....guess it's a "mid-west" thing...but oh, so good!